Greek Briam with Crispy Chickpeas

Ingredients

• 1 small eggplant, cubed
• 1 zucchini, cut into half-moons
• 10 oz baby potatoes, halved
• 1 red onion, cut into wedges
• 1 can chickpeas, drained and dried
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 tsp lemon zest
• 2 tbsp chopped dill
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 220 C / 425 F and line a large baking sheet with parchment.
2. Toss eggplant, zucchini, potatoes, onion, chickpeas, oil, garlic, oregano, cinnamon, salt, and pepper on the tray.
3. Roast for 25 minutes, turn the vegetables and chickpeas, then add cherry tomatoes.
4. Continue roasting until potatoes are tender, eggplant is browned, and chickpeas are crisp, about 15 to 20 minutes more.
5. Taste the vegetables and add lemon zest plus a squeeze of lemon if they need brightness.
6. Scatter with dill and serve the briam straight from the tray or over warm grains.

Allergen note: Contains no major allergens as written; check canned chickpeas and stock if used.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.